Homemade Black Garlic Ketchup, Sweet Tangy Gourmet
This small batch ketchup blends ripe tomato, gentle vinegar, and warm spice with I Love Black Garlic Puree for a rich, glossy condiment that tastes familiar and elevated. Spoon it on burgers, roasted fries, grilled veg, and more.
Yield about 1 1/2 cups • Time 30 minutes
Ingredients
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 tbsp I Love Black Garlic Puree
- 1 cup tomato purée or strained crushed tomatoes
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar or coconut sugar
- 1 tbsp tomato paste
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika, optional
- Pinch of cayenne, optional
Instructions
- Sauté aromatics Warm olive oil in a small saucepan over medium heat. Cook onion 3 minutes until soft and translucent.
- Add black garlic Stir in the puree and warm 30 seconds to release aroma.
- Build the base Add tomato purée, tomato paste, vinegar, sugar, salt, and optional spices. Stir until smooth.
- Simmer Reduce heat to low and cook uncovered 20 to 25 minutes, stirring occasionally, until thick and glossy.
- Blend Use an immersion blender to purée until silky. Adjust salt, vinegar, or sugar to taste.
- Cool and store Cool completely. Transfer to a clean glass jar. Refrigerate up to 2 weeks.
Tips and Variations
- For smoky ketchup add a pinch of chipotle powder or smoked salt.
- For sweet spicy ketchup add 1 tsp honey and a pinch of chili flakes.
- For a dip whisk equal parts ketchup and mayo for black garlic fry sauce.
Approximate Nutrition, per tablespoon
Calories 17, Carbs 3.6 g, Sugar 2.8 g, Fat 0.3 g, Sodium 75 mg
Make It With The Best Black Garlic
Get the star ingredient I Love Black Garlic Puree, 7 oz for smooth, consistent umami in every batch.
